I’m not sure what happened but does anyone else feel like we went from summer to Thanksgiving with very little in between? I cannot believe it’s already Thanksgiving. When it comes to Thanksgiving dinner, I’m pretty traditional. I love turkey, mashed potatoes, green beans, corn casserole and pumpkin pie. Though, as my tastes have become more well rounded over the years, I do also enjoy throwing in a few unique sides like stuffed squash, kale salad, or pumpkin risotto. Still, for me it’s all about the turkey. My two takeaways from cooking my first thanksgiving dinner last year were, never underestimate brining your bird, it’s worth all the effort, and cook the turkey breast down. I know, I know, it’s smooshes the bird and is not as pretty presentation wise, but you will never in your life enjoy white meat as much as when you cook your bird upside down.
When it comes to leftovers I typically enjoy a good turkey sandwich. But after one or two, it gets a little one note. And if you’ve had a few thanksgiving dinners, maybe one with friends, one with coworkers, and one with your family, you may be just done with thanksgiving all together. That is why I love this leftover Turkey stew. Besides taking care of all that leftover Turkey, It uses mostly ingredients you’ve likely already got in your pantry and still gives off that warm comforting feeling of Thanksgiving dinner, while still offering some different flavor profiles.
First off, no one wants to cook right after thanksgiving. With this you can literally throw the ingredients in the crockpot and enjoy it’s goodness at the end of the day. It’s especially great if you still have relatives or friends in town because it makes quite a bit of food but doesn’t take you away from time together. It pairs perfectly with some freshly baked gluten free bread.
Besides taking care of leftover Turkey, it uses mostly ingredients you’ve likely already got in your pantry and still gives off that warm comforting feeling of Thanksgiving dinner, while still offering some different flavor profiles.
- 2 c roasted turkey, shredded or chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 gold potatoes, cut into bite size chunks
- 4 oz mushrooms, quartered
- 1 c green beans, frozen or fresh (optional)
- 5 c vegetable stock
- 4 garlic cloves, chopped
- 1 tbsp tomato paste
- ¼ c balsamic vinegar
- 2 tsp salt and more to taste
- ½ tsp pepper
- 1 bay leaf
- 1 tbsp fresh rosemary
- 1 tsp fresh thyme
- ½ tsp parsley
- ½ tsp sage
- ½ tsp paprika
- 3 tbsp starch- corn, potato, or tapioca
Pour oil around bottom of crockpot.
Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.
Cook on high for 4 hours or low for 8.
About 30 minutes before serving, remove bay leaf and add roasted turkey.
Also, spoon out 3 tbsp of broth and whisk it together with your starch then pour the mixture into your stew and stir well.
Stew can be frozen in an airtight container for up to 4 months.
Starch can be left out for more of a soup consistency.
Like this recipe? You may also enjoy: Gluten Free Creamy Shrimp and Grits (with Kale Salad), The Capsule Pantry: Shepherd’s Pie + Four Other Comfort Food Recipes, Two-for-One Recipes || Roasted Corn Chicken Chili